Mediterranean Diet Classic Dill Pickle Cucumbers
Elevate your snack game with our Mediterranean Diet Classic Dill Pickle Cucumbers, a vibrant and flavorful twist on traditional pickles! This recipe combines fresh cucumbers with aromatic dill, garlic, and spices like mustard seeds and black peppercorns, all brined in a tangy vinegar solution infused with bay leaves. Perfectly aligned with the principles of the Mediterranean diet, this quick and easy homemade pickle recipe is both healthy and irresistibly scrumptious. Whether sliced into spears or rounds, these pickles are ideal for pairing with sandwiches, salads, or enjoyed straight from the jar. With minimal prep time and a week of patient flavor development, these crisp and zesty pickles are a culinary delight that can be stored in the fridge for up to a month.
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Recipe Information
Ingredients
- 6 medium fresh cucumbers
- 1 bunch fresh dill
- 4 large garlic cloves
- 2 tablespoons sea salt
- 1 cup white vinegar
- 4 cups water
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 2 bay leaves
Instructions
Wash the cucumbers thoroughly under cold running water, then slice them into quarters lengthwise, or into round slices as preferred.
Peel and lightly crush the garlic cloves to release their flavor.
In a large pot, combine water, sea salt, and white vinegar. Bring the mixture to a gentle boil over medium heat, stirring until the salt has completely dissolved.
Remove the pot from heat and allow the brine to cool to room temperature.
In sterilized glass jars, place a layer of fresh dill at the bottom. Add a clove of crushed garlic, a few cucumber slices, a couple of mustard seeds, a few black peppercorns, and a bay leaf.
Continue layering the jars with cucumbers, garlic, and dill until full, leaving about an inch of space from the top of the jar.
Pour the cooled brine over the cucumbers in each jar, ensuring the cucumbers are fully submerged.
Seal the jars tightly with sterilized lids and refrigerate for at least 48 hours to allow the flavors to develop.
For best taste, allow the pickles to sit for 1 week before consuming. Store refrigerated for up to 1 month.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14043 mg | 611% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 20.3 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2468 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
